Resources

Main Ingredient

Oregon's Premiere Foodservice and Lodging Industry Magazine

The Main Ingredient (MI) is widely regarded as one of the top trade association magazines and receives high praise for its production quality. The MI is a bimonthly publication covering interesting timely topics such as: sustainability, social marketing and wine while supplying informative articles on legislative and operational issues that impact the foodservice and lodging industry.

July / August 2015

As a life-long agency guy, I have a profound bias as to what activities and marketing disciplines are best outsourced. While it may seem surprising, it's not that I believe that brands should outsource all marketing, but I do have a strong opinion in regards to how best to leverage marketing agencies and consultants.

Many hospitality industry employers struggle with the interplay between state health department regulations, which prohibit animals from being in restaurants, and the Americans with Disabilities Act (“ADA”), which prohibits excluding service animals from the same establishments.

June marks the end of state government’s fiscal year and 2015 Oregon Legislative Session. Democratic legislative leadership is pushing an agenda that tries to drive a wedge between employers and their employees.

To help combat the growing threat of fraud, the U.S. is embracing EMV chip cards, a microchip payment that can help protect merchants, consumers and card issuers from the use of counterfeit and lost or stolen payment cards at the point-of-sale.

Every year, your profits drift along with the shifting trend predictions made by foodservice prophets. Are you to believe that healthful dining is the way to go? Or that local sourcing and the ratcheting up of flavor profiles will tilt in your favor? As we head into the summer months and the second half of the year, let’s look at the trends you can hang your chef’s hat upon.